Code: | MV325 | Acronym: | PAII |
Keywords | |
---|---|
Classification | Keyword |
OFICIAL | Animal Production |
Active? | Yes |
Responsible unit: | Veterinary Clinics |
Course/CS Responsible: | Integrated Masters Degree in Veterinary Medicine |
Acronym | No. of Students | Study Plan | Curricular Years | Credits UCN | Credits ECTS | Contact hours | Total Time |
---|---|---|---|---|---|---|---|
MIMV | 64 | Plan 2007 to 2017 | 3 | - | 4 | 64 | 108 |
To understand the production systems in which animal species with greater commercial importance are explored and in which students, in the near future, as veterinarians, will participate.
Students should be able to identify the main production systems of pig, rabbits and small ruminants, as well as to have basic knowledge of aquaculture. Moreover, students should be able to promote a sustainable production, addressing four main topics: (1) increasing competitiveness in the context of global change; (2) decreasing environment impact of animal production systems; (3): improving animal health and welfare; and (4): food quality and safety for human.
PART I - SPECIFIC PRODUCTION: SHEEP AND GOATS
1. Systems and methods for establishing sheep and goats
2. The herds of small ruminants in Portugal
3. Indigenous breeds of sheep and goats
4. Main exotic breeds of sheep and goats
5. Sleeves and management parks
PART II - SPECIFIC PRODUCTION: Leporidae
6. Background and evolution
7. Breeds of rabbits
8. Reproductive systems
9. Organization of intensive production
10. Feeding rabbits
11. Facilities for rabbits
PART III - SPECIFIC PRODUCTION: SWINE
12. The swine production
13. Potential and future constraints
14. Operating Systems
15. Production cycle
16. Productive aspects
17. Aspects of growth
18. Aspects of management
PART IV - SPECIFIC PRODUCTION: BIRDS
19. Characterization of poultry production in Portugal and in the World
20. Reproductive characteristics of chicken
21. Egg Production
22. Artificial incubation
23. Production of meat
23.1. The production and animal welfare
23.2. The broiler production
23.3. The range chicken production
PART V - SPECIAL PRODUCTION: AQUACULTURE
PART VI - STUDY VISITS
The exposure of theoretical issues is supported by the use of diverse material (eg, slides, video, multimedia). The practical training consists of practical classes where a calculator and computer are crucial.
Designation | Weight (%) |
---|---|
Teste | 100,00 |
Total: | 100,00 |
To be admitted to the final exam, students must attend 75% of practical lessons envisaged. Students may choose to carry out continuous assessment (two tests), but to do the second test must obtain a minimum score of 8 points in the first test. Further, the minimum score in the second test is 7. Exclusion from verification of the conditions of attendance is provided by law.
Students who obtain a grade of at least 10 (ten) in the final exam are considered approved. Students can gain exemption from final exam if they choose to perform two tests, the first to perform in the period of "Interim Evidence" and in the second period of "Presentations / Finals," according to the Academic Calendar. The final classification of the Course Unit will be calculated by assigning weights of 50% to each test (only the final score is rounded to units). Students who obtain a final mark of 10 (ten) are considered approved.
Not applicable.
Students subject to special regimes (TE, DA, ...) will be assessed in the final examination, but may opt for continuous assessment.
Students who opt for continuous assessment can try to improve the classification performing the final exam. But from the moment you deliver the examination to be corrected, the grade used to calculate the final mark will always be the final exam, whether above or below the weighted average of the two tests.